Cook whole, unpeeled potatoes in salted water for about 20 minutes until fork-tender. Drain and cool slightly before peeling.

Mash cooled potatoes in a bowl, then mix in all-purpose flour, potato flour, and salt until a soft dough forms. Add nutmeg if using.

Dust surface with flour, divide dough, roll into ropes, and cut into ¾-inch pieces. Use a fork to create ridges.

Boil salted water and cook gnocchi in batches for 4 to 6 minutes until they float, then remove with a slotted spoon.

Toss gnocchi with sauce or pan-fry in oil or vegan butter until golden brown. Serve with herbs, nutritional yeast, or vegan cheese.